This Soft Sweet Condensed Milk Bread Loaf delivers irresistibly tender texture with a hint of natural sweetness that comes from rich condensed milk. Perfect for breakfasts, snacks, or afternoon tea, this loaf is the kind of bread that tastes like a warm hug — airy, soft, and slightly sweet without being overpowering. Thanks to the smooth condensed milk, each slice stays moist longer than typical bread, making it delightful fresh out of the oven or toasted the next day. The golden crust gives way to a fluffy, cloud-like interior that pairs beautifully with butter, jam, or a simple drizzle of honey. Whether you’re new to baking or looking for an easy recipe to impress guests, this condensed milk bread strikes the perfect balance of simplicity and deliciousness. The aroma of freshly baked bread will fill your kitchen, inviting everyone to gather around. With minimal ingredients and straightforward steps, it’s a satisfying bake that rewards you with bakery-style results at home.
Why You’ll Love This Recipe
• Exceptionally soft, fluffy texture every time
• Naturally sweetened with creamy condensed milk
• Great for beginners with simple steps
• Stays fresh and moist for days
• Versatile — perfect with sweet or savory toppings
• Ideal for lunch boxes or cozy breakfasts
Ingredients
• 3 cups (375 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 tsp salt
• 2 tsp instant dry yeast
• ½ cup (120 ml) warm milk
• ¼ cup (60 ml) warm water
• ¾ cup (200 g) sweetened condensed milk
• 2 tbsp (30 ml) melted butter
• 1 large egg (at room temperature)
How to Make Soft Sweet Condensed Milk Bread Loaf (Beginner Friendly)
• In a large bowl, whisk together flour, sugar, and salt until evenly combined.
• Sprinkle instant dry yeast over the dry mix and stir gently to distribute.
• Pour warm milk, warm water, and sweetened condensed milk into a measuring cup, stirring to combine.
• Add wet ingredients and the egg into the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
• Turn the dough onto a lightly floured surface and begin kneading, folding and pressing for about 8–10 minutes until smooth and elastic.
• Drizzle melted butter over the dough and continue kneading until it’s fully incorporated and the dough feels soft and slightly tacky.
• Place the dough in a lightly greased bowl, cover it with a clean cloth, and let rise in a warm spot until doubled in size, about 1–1.5 hours.
• After the first rise, gently deflate the dough and shape it into a tight loaf, tucking edges underneath for tension.
• Transfer the shaped dough into a greased loaf pan, cover again, and let it rise until it reaches just above the pan’s rim.
• Preheat the oven to 350 °F (180 °C) while the dough completes its second rise.
• Bake the loaf in the center of the oven for 30–35 minutes until the top is golden and the loaf sounds hollow when tapped.
• Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Recipe Information
Prep Time: 20 minutes
Rise Time: 2–2.5 hours (total)
Bake Time: 30–35 minutes
Total Time: ~3 hours
Servings: 8 slices
Cuisine: Bakery-Style Bread
Course: Breakfast, Snack
Flavor Profile Breakdown
• Balanced sweetness from condensed milk
• Soft, pillowy interior with light crumb
• Buttery aroma with golden crust
• Slight vanilla-like richness
• Gentle milky finish that pairs with many toppings
Pro Tips for Best Results
• Use warm (not hot) liquids so yeast activates without killing it.
• Measure flour by spooning into cup and leveling — avoid packing.
• Knead until dough is smooth and slightly tacky for best rise.
• Let dough rise in a draft-free, warm area for consistent results.
• Cool completely before slicing to maintain structure.
Variations & Substitutions
• Swap half the all-purpose flour for bread flour for extra chew.
• Add a teaspoon of vanilla extract for extra aroma.
• Mix in raisins or nuts for texture variation.
• Brush top with egg wash for a shinier, richer crust.
• Replace granulated sugar with honey (reduce slightly) for subtle sweetness.
Common Mistakes to Avoid
• Using liquids that are too hot — kills yeast.
• Adding too much extra flour — yields dry bread.
• Skipping the second rise — loaf will be dense.
• Not greasing loaf pan — bread sticks to sides.
• Cutting too early — loaf may compress or be gummy.
Serving Suggestions
• Enjoy warm with butter and jam.
• Serve alongside soups or stews for comfort meals.
• Turn slices into French toast for breakfast twist.
• Pair with coffee or milk for brunch occasions.
Storage & Reheating Tips
• Store wrapped in plastic or airtight container up to 3 days at room temperature.
• Freeze leftover slices up to 1 month, thaw at room temperature.
• Refresh slices in toaster or oven at low heat.
• Avoid refrigerating bread — can dry it out quickly.
Nutrition Information (Approximate)
Calories: 230 kcal
Protein: 6 g
Carbohydrates: 36 g
Fat: 7 g
Fiber: 1 g
Sugar: 12 g
Sodium: 220 mg
Soft Sweet Condensed Milk Bread Loaf
Ingredients
Method
- In a large bowl, whisk together flour, sugar, and salt until evenly combined.
- Sprinkle instant dry yeast over the dry mix and stir gently to distribute.
- Pour warm milk, warm water, and sweetened condensed milk into a measuring cup, stirring to combine.
- Add wet ingredients and the egg into the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and begin kneading, folding and pressing for about 8–10 minutes until smooth and elastic.
- Drizzle melted butter over the dough and continue kneading until it’s fully incorporated and the dough feels soft and slightly tacky.
- Place the dough in a lightly greased bowl, cover it with a clean cloth, and let rise in a warm spot until doubled in size, about 1–1.5 hours.
- After the first rise, gently deflate the dough and shape it into a tight loaf, tucking edges underneath for tension.
- Transfer the shaped dough into a greased loaf pan, cover again, and let it rise until it reaches just above the pan’s rim.
- Preheat the oven to 350 °F (180 °C) while the dough completes its second rise.
- Bake the loaf in the center of the oven for 30–35 minutes until the top is golden and the loaf sounds hollow when tapped.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Carbohydrates: 36 g
Fat: 7 g
Fiber: 1 g
Sugar: 12 g
Sodium: 220 mg
Final Thoughts
Soft Sweet Condensed Milk Bread Loaf stands out with its tender crumb, mild sweetness, and bakery-fresh ease. Whether you’re a novice baker or simply crave homemade bread that doesn’t take all day, this recipe delivers. It’s a versatile loaf perfect for everyday use, special breakfasts, or sharing with guests.
FAQs
Can I use active dry yeast instead of instant?
Yes. If using active dry yeast, dissolve it in warm water first and let it bloom before adding to the dry mix.
Why is my bread dense instead of soft?
Dense texture often means the dough wasn’t kneaded enough or didn’t rise sufficiently — give it more time.
Can I make this bread gluten-free?
This recipe is written for all-purpose flour. Use a gluten-free flour blend with xanthan gum for best results.
Do I have to use sweetened condensed milk?
Yes — it provides both sweetness and moisture that define this loaf’s texture.
How do I know when the bread is fully baked?
A golden crust and hollow sound when tapped indicates doneness; an instant read thermometer should read ~190 °F (88 °C).
